La mouclade


by: Breadman

It's a french mussle recipe.


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serves: 4

1 large pinch of saffron strands

4 lb (1.75 kg) mussels (cleaned)

1/2 cup (120 ml) dry white wine

2 tablespoons (25 g) butter

1 small onion (minced)

2 cloves garlic (minced)

1/2 teaspoon good-quality medium curry powder

2 tablespoons Cognac

2 teaspoons all-purpose flour

7 fl oz (200 ml) creme fraiche

3 tablespoons chopped flat-leaf parsley

Salt and freshly ground black pepper

Nutrition Facts
La mouclade

Servings Per Recipe: 4

Amount per Serving

Calories: 685

  • Total Fat: 28.6 g
  •     Saturated Fat: 11.8 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 154 mg
  • Sodium: 1541.2 mg
  • Total Carbs: 39.5 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 19.1 g
  • Protein: 55.7 g

how is this calculated?

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1.  Put the saffron into a small bowl and moisten it with 1 tablespoon of warm water.

2.  Place the mussels and wine in a large pan, cover, and cook over a high heat for 3 to 4 minutes, shaking the pan now and then, until the mussels have opened. Tip them into a colander set over a bowl to catch all the cooking liquid. Transfer the mussels to a large serving bowl and keep warm.

3.  Melt the butter in a pan, add the onion, garlic, and curry powder, and cook gently without browning for 2 to 3 minutes.

4.  Add the Cognac and cook until it has almost all evaporated, then stir in the flour and cook for 1 minute. Gradually stir in the saffron liquid and all except the last 1 to 2 tablespoons of the mussel cooking liquid (which might contain some grit).

5.  Bring the sauce to a simmer and cook for 2 to 3 minutes. Add the creme fraiche and simmer for 3 minutes more, until slightly reduced. Season to taste and stir in the parsley, then pour the sauce over the mussels. Stir them together gently and serve with plenty of French bread.

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